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Ingredients

• 2 c. Flour
• 1/2 tsp Salt
• 2 pch , (big) of sugar
• 11 Tbsp. Margarine
• 6 Tbsp. Ice water, up to 8
• 1 x Egg beaten with
• 1/2 tsp Water
• 1 x Heart of beef tenderloin, 2-3 lb trimmed
• 1 Tbsp. Margarine or possibly butter
• 2 x Green onions, chopped, up to 3
• 12 ounce Mushrooms, fine diced
• 2 Tbsp. Dry white wine, up to 3
•     Salt and pepper to taste
• 1 pch (Big) tarragon
• 2 Tbsp. Liver pate, up to 3
• 1/2 lb Mushrooms, sliced
• 2 Tbsp. Margarine/butter
• 2 Tbsp. Chopped green onion
• 1 c. Canned beef bouillon, not consomme and not diluted
• 1 Tbsp. Tomato paste
• 1/4 c. Madeira mixed with
• 1 Tbsp. Cornstarch
• 2 Tbsp. Chopped parsley, for garnish
•     Pepper and salt, if you like

Description

PASTRY: In A Large Bowl, Combine The Flour, Salt, Sugar And Margarine. Cut With A Pastry Blender Till Mix Resembles Coarse Meal. Add In Water Gradually, Tossing Mix With A Fork…

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